Electrospinning as a promising process to preserve the quality and safety of meat and meat products - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles (Review Article) Coatings Year : 2022

Electrospinning as a promising process to preserve the quality and safety of meat and meat products

Abstract

Fresh and processed meat products are staple foods worldwide. However, these products are considered perishable foods and their deterioration depends partly on the inner and external properties of meat. Beyond conventional meat preservation approaches, electrospinning has emerged as a novel effective alternative to develop active and intelligent packaging. Thus, this review aims to discuss the advantages and shortcomings of electrospinning application for quality and safety preservation of meat and processed meat products. Electrospun fibres are very versatile, and their features can be modulated to deliver functional properties such as antioxidant and antimicrobial effects resulting in shelf-life extension and in some cases product quality improvement. Compared to conventional processes, electrospun fibres provide advantages such as casting and coating in the fabrication of active systems, indicators, and sensors. The approaches for improving, stabilizing, and controlling the release of active compounds and highly sensitive, rapid, and reliable responsiveness, under changes in real-time are still challenging for innovative packaging development. Despite their advantages, the active and intelligent electrospun fibres for meat packaging are still restricted to research and not yet widely used for commercial products. Industrial validation of lab-scale achievements of electrospinning might boost their commercialisation. Safety must be addressed by evaluating the impact of electrospun fibres migration from package to foods on human health. This information will contribute into filling knowledge gaps and sustain clear regulations.
Fichier principal
Vignette du fichier
105 Gagaoua et al. 2022 coatings-12-00644-v3.pdf (1.65 Mo) Télécharger le fichier
Origin Publisher files allowed on an open archive
Licence

Dates and versions

hal-04180310 , version 1 (11-08-2023)

Licence

Identifiers

Cite

Mohammed Gagaoua, Vânia Zanella Pinto, Gülden Göksen, Laura Alessandroni, Melisa Lamri, et al.. Electrospinning as a promising process to preserve the quality and safety of meat and meat products. Coatings, 2022, 12 (5), pp.644. ⟨10.3390/coatings12050644⟩. ⟨hal-04180310⟩

Collections

INRAE
8 View
9 Download

Altmetric

Share

Gmail Mastodon Facebook X LinkedIn More